- Prep-time: / Ready In:
- Makes 1 quart
- Serving size: 1 cup
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Dig into this sweet treat that blends caramelized pineapple chunks with frozen bananas for an intensely delicious nice cream. The creamy, soft-serve texture perfectly highlights the notes of roasted tropical fruit and takes care of your dessert cravings without the unhealthy ingredients. For extra pineapple goodness, roast additional pineapple chunks to chop, chill, and sprinkle over the top. Bon appétit!
Ingredients
- 1 lb. fresh or thawed frozen pineapple chunks
- 2 cups frozen banana pieces (2 large bananas)
- 5 tablespoons unsweetened, unflavored plant-based milk
Instructions
- Preheat broiler. Spread pineapple chunks on a large baking sheet and broil 5 to 8 minutes or until deeply browned on the edges, turning once or twice. Cool; transfer to a parchment-lined baking sheet. Freeze until solid.
- In a high-speed blender or food processor combine pineapple and banana pieces; pulse on low to medium-low until crumbly, stopping and scraping down sides once or twice. Add milk; blend continuously 30 seconds to 1 minute or until smooth and creamy, adding more milk if needed.
- Serve immediately or transfer to a 1-qt. container and store in the freezer up to 1 week.
Nutritional Information:
Per serving (1 cup): 122 calories, 31 g carbohydrates, 1.4 g protein, 0.6 g total fat, 0.1 g saturated fat, 0 g cholesterol, 3 mg sodium, 3.4 g fiber, 20 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (13)
(5 from 2 votes)Just made this today! Great use for leftover pineapple. I added Tajin on top and it’s a perfect combo. Thank you!
Add to Meal Planner button says "Recipe cannot be found"
I wanted to add this to the meal planner, but it said "recipe not found". Any suggestions?
Can canned pineapple be used?
Hi Carol! Yes, canned pineapple should be fine in this recipe. Just be sure to pat dry any extra juice before broiling them. Enjoy!
I have been experimenting with “nice” cream for awhile now. I prefer to make ahead and freeze but after freezing it always has the texture of popsicles rather than the “soft serve” creamy texture if served right away. Any ideas??
Have you tried putting the ice cream in ice trays? Then blend when ready to eat. The recipes do take practice. I get the most compliments when taking the time with freezing in trays first. Hope that helps.
I am not a real cook myself, but I have seen other recipes that incorporated other frozen soft-thick foods like mangoes, tofu, cooked pumpkin for the base for vegan ice creams. Don't know which might work best mixed with pineapple for flavor. You would need to experiment. (Could be a fun afternoon in the kitchen, though!) Good luck.
What could substitute for the bananas? I am allergic to bananas.
Use any frozen fruit. Use thick plant milk of your choice, or cold coconut creme from the can.
Other than various fruits I've used frozen cubes of cooked oatmeal, frozen cooked sweet potatoes, white beans, and even frozen zucchini (minus the green peel if esthetics is an issue). Just try small batches... even when it isn't thrilling it's always edible! You just have to remember to add additional sweetener like dates or maple syrup since ripe bananas add quite a bit of sweetness.
I enjoyed this. Added some cinnamon and that was tasty. One of my kids thought the pineapple made it too "sour," the other enjoyed it.
If you happened to use dairy milk for this recipe then that is why it tasted sour as I was recently reading about. If you used plant based milk as recipe indicates then maybe adding a Tbs of Honey would help as such an amount of this seems to really elevate fruit flavors in my experience.